Ingredients
Directions
- 1
Brew the coffee or espresso and let it cool to room temperature. Set aside.
- 2
In a medium-sized heatproof bowl, whisk the egg yolks and sugar together until well combined.
- 3
Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously for about 7-9 minutes. Remove from heat and let it cool slightly.
- 4
In a large mixing bowl, whisk the mascarpone cheese, pistachio spread, and vanilla extract together until smooth and fully incorporated.
- 5
In another bowl, whisk the heavy cream until medium peaks form.
- 6
Add the egg yolk mixture into the mascarpone-pistachio mixture until combined. Then add in the whipped cream and whisk for a short time until fully combined.
- 7
Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy. Place a layer of dipped ladyfingers in the bottom of an 11x9 inch dish or a similarly sized container.
- 8
Spread half of the pistachio cream mixture over the ladyfingers, smoothing it out evenly.
- 9
Repeat with another layer of dipped ladyfingers and then spread the remaining pistachio cream mixture on top.
- 10
Pipe lines of pistachio spread on top and use a cocktail stick to make horizontal lines through the piped lines.
- 11
Garnish with chopped pistachios around the sides.
- 12
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld and the tiramisu to set properly.
